Sweet & Sour Chicken with Coconut Cauliflower Rice

October 12, 2017

“This tastes JUST like the bad-for-you stuff! And I mean that in the BEST way!” It’s safe to say this is a total hit at my house…

I used to love Chinese food, but these days I have such a hard time enjoying it because I know how bad it is for you and how badly I’m going to feel the next day. That is not the case with this version of Sweet & Sour Chicken! This tastes amazing, and knowing how clean it is lets me fully enjoy what I’m eating. I usually will end up doubling this recipe so we can also have a few lunches for the week!

Instructions

First prepare the sauce by adding the honey, vinegar, coconut aminos, chicken stock and ketchup to a medium sauce pan. Stir and bring to a boil. Reduce to a low heat to simmer for about ten minutes - remove from heat and leave until later.

Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot flour to the bag, shaking again to lightly coat all the chicken pieces.

Drizzle a large pan or skillet with coconut oil. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add pepper and pineapple chunks. Continue to saute over medium heat until chicken is browned and cooked through.

While the chicken is cooking, make the cauliflower rice. Heat up 1 Tbsp of coconut oil, add in your cauliflower rice and coconut flakes, and cook until the rice just starts to brown.

Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes.

Scoop your cauliflower rice into a bowl, followed by the chicken mixture, and top with sliced green onions. Enjoy!